Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Make the Shortbread Crust:
In a bowl, mix softened butter, powdered sugar, flour, and salt until a crumbly dough forms. Press evenly into the prepared baking dish.
Bake the Crust:
Bake for 15 minutes until lightly golden. Remove from oven and let it cool slightly.
Prepare the Rhubarb Filling:
In another bowl, whisk together eggs, granulated sugar, flour, and vanilla until smooth. Gently fold in the chopped rhubarb.
Assemble & Bake:
Pour the rhubarb mixture over the baked crust and spread evenly. Bake for 40–45 minutes, or until the center is set and edges are golden.
Cool & Serve:
Let cool completely. Cut into squares and serve. Optional: dust with powdered sugar before serving.
Serving & Storage Tips
